Horseradish – Armoracia Rusticana 

Horseradish is a perennial herb. It has a deep fleshy taproot, with large green oblong ovate leaves that having slightly serrated margins, sprouting from the base to a height of 2ft. In summer, tiny white flowers appear on stems that can be up to 4ft long. The herb can be propagated by seeds or cuttings in the spring, and prefers a moist soil. If planting a root cutting, insert into the soil so that the top portion is around 2in (5cm)  below the soil level and allow 2 ft (60cm) between each plant. Horseradish will grow vigorously and is in danger of becoming a weed. Consider this when and where planting.

Medicinal

Horseradish root is used to help many conditions, such as bronchial infections, colds, coughs and sore throats. It is also used for rheumatic pain and to help to fasten the healing of broken bones. Horseradish has a high content of Silica (Silicon dioxide) it can be used to help brittle nails and hair. Eating Horseradish is a good way of fighting against food poisoning as it contains a chemical that helps to defeat common bacteria, e.g. Listeri and E. coli. 

Culinary This hot and powerful herb has been highly valued since the Middle Ages in Europe, but it did not become popular in Britain until the 17 century. It was thought to be far too strong for our tender stomachs! The first thing you think of when Horseradish is mentioned is the hot and fiery sauce we have with beef, but they are many other culinary uses for this herb. Try grating it fresh and add to salads. For milder tastes add lemon and apple it makes wonderful accompaniment. The powered form of Horseradish is made by grinding the root and then drying it in the heat. The great thing about Horseradish is it contains no fat and very little carbohydrate.

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